Tag Archives: Grilled Vegetables

Can you believe summer is almost over?! Where is the time going? If you’re anything like us, you’re using the grill as much as possible before the snow starts to fly. I usually end up throwing as much of the meal as possible on – not just the protein! Grilled vegetables are delicious, and this okra is no exception!

Okra is often billed as a Southern vegetable, and about the only place I see it in Pennsylvania is on the menu at Cracker Barrel. But why can’t we enjoy it north of the Mason Dixon line? Usually, okra is either deep fried, or used in jambalaya. I love a good jambalaya, but not so much in the midst of summer. And deep fried okra is packed with fat and calories, making it a tasty, but not so healthy side dish. I think the reason so many people overlook this veggie is that it has a tendency to get slimy, especially if you chop it up. This preparation takes care of that! I used a package of frozen okra, and just thawed it before using it, but if you can get fresh, that’s definitely better. Not only is this side dish delicious and not-slimy, but it’s easy and takes very little time – perfect for weeknights! Simply toss the okra in olive oil and garlic, throw it on the grill, and cook until it’s slightly charred. That part is important because it makes it crispy almost like fried, but without all the fat. Dig in, and enjoy this Southern treat – healthified!

It’s been a little longer than I’d like since my last post. How busy it’s been! With the weather finally cooperating, we’ve been spending a lot of time in the yard working. My garden is finally sprouting! It’s small this year, but I have big hopes for the future!

It’s a little late, but hopefully you all enjoyed your Memorial Day! Hopefully you also had a moment to stop and remember all the men and women who make that day possible and keep us all safe; past, present, and future.

We spent the day with family. It was great! It drizzled most of the day, but that didn’t stop us from having a camp fire to roast hot dogs on!

All those things on the ground around the fire are ears of corn. THE. BEST. WAY. TO. EAT. CORN. EVER. Seriously, if you’ve never had roasted corn on the cob on a camp fire, do it. Now. I’ll wait.

Besides hot dogs and corn on the cob, we also had baked beans, sweet potato tortilla chips, blue corn tortilla chips, hummus, homemade green tomato salsa, and a cake my sister-in-law with fresh strawberries. Yum! And today’s delicious recipe: Wheat berry and grilled vegetable salad with lemon thyme vinaigrette! This was good yesterday when I made it, and even better today! I definitely recommend making this the day before, and allowing the flavors to combine, if time allows. This salad is light and refreshing. The dressing adds virtually no calories, and so much flavor, and the thyme finishes it perfectly. It’s worth using fresh lemon juice, if you can. Grilling the vegetables adds another element of yumminess. I had to do it in two batches because there were so many! And those mini peppers? Amazing on the grill!

WHEAT BERRY AND GRILLED VEGETABLE SALAD WITH LEMON THYME VINAIGRETTE

Serves: 8

Ingredients

1 cup dry Wheat Berries

4 cups Water

1 small Eggplant, sliced

2 small Yellow Squash, sliced

1 bunch Asparagus

1 bag Mini Peppers

5 stalks Green Garlic (or green onions)

5 Green Onions, most of green removed

¼ – ½ cup olive oil

Lemon slices to grill for garnish, if desired

For Dressing

1/3 cup Lemon Juice

2 Tbsp White Wine Vinegar

1 ½ Tbsp Fresh Thyme, stems removed

Directions

1. In a medium sauce pan, boil water and wheat berries over medium-low heat for about an hour, until wheat berries are soft (they will not absorb all the water, and will not split open). Drain and rinse wheat berries. Set aside.

2. Brush vegetables with olive oil, and grill over medium heat until softened and grill marks appear; about 5-10 minutes on each side.